Peanut Butter Cup Pie

3/4 cup Hot Fudge Topping, divided
1 prepared graham cracker crumb crust (6 ounce or 9-inch)
1 tub (8 ounces) Cool Whip Whipped Topping, thawed, divided
1¼ cups cold milk
1/2 cup creamy peanut butter
2 packages (4-serving size each) Jell-O Vanilla Flavor Instant Pudding & Pie Filling

Spoon 1/2 cup of the fudge topping into bottom of crust. Gently top with 1/2 of the whipped topping; place in freezer 10 minutes.

Pour milk into large bowl; stir in peanut butter until smooth. Add pudding mixes. Beat with wire whisk 2 minutes or until smooth. (Mixture will be thick.) Gently stir in remaining whipped topping. Spoon over layers in crust.

Refrigerate 3 hours or until set. Drizzle with remaining fudge topping just before serving. Garnish with candy-coated peanut butter candies (M&M's).

Makes 8 servings.

Kraft's Better Your Home Series Easy Meals for Summer


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